The first time I tried chocolate pots de creme, I immediately declared it my new favorite dessert. It’s rich yet silky, with the best chocolate flavor. The traditional version is made with melted chocolate, heavy cream, and eggs, but I figured out how to make it taste just as delicious without refined sugar.
Instead of using dairy or eggs, this chocolate pots de creme recipe relies on cashews for creaminess and is naturally sweetened with maple syrup. While it might not sound as decadent, the flavor is irresistible!
I’ve kept this batch size purposefully small because it’s so rich. If you need to make more than 4 servings, you can easily double it. Serve it with fresh berries or coconut whipped cream for a special dessert that will impress your friends and family.
⭐⭐⭐⭐⭐ Featured Review
“What kind of witchcraft is this?! This is so incredibly delicious and decadent. Anyone would amazed that this is vegan; it’s every bit as good as the traditional version with cream and eggs. Thank you for developing and sharing this amazing recipe!” – MK
Dairy-Free Chocolate Pots de Crème Ingredients
- Cashews. Use unroasted and unsalted nuts for the best flavor. Compared to other nuts, cashews are easy to blend and add a creamy texture to many popular dairy-free recipes, like cashew cheesecake and vegan queso.
- Maple Syrup. This natural sweetener pairs well with chocolate and helps the mixture blend smoothly.
- Coconut Oil. Since this dish needs to thicken when chilled, coconut oil is the perfect solution. (It’s solid at temperatures below 76ºF.) If you’re not a fan of coconut-flavored desserts, use refined or expeller-pressed coconut oil. It has almost zero coconut flavor!
- Cacao Powder. I keep raw cacao powder in the pantry, as it’s less processed than regular cocoa powder. But either option should work for this recipe!
- Vanilla Extract. This is always a delicious addition to chocolate-flavored desserts.
- Milk of Choice. I use dairy-free milk for blending, like almond or soy milk, but since we’re already using cashews in this recipe, you could also use plain water as swap. The dish will still be creamy!
How to Make Chocolate Pots de Crème without Eggs
Step 1:
If you have time, soak the cashews in water for 2 to 4 hours. (This step is optional!) Soaking the nuts will make them softer and easier to blend, but if we’re being honest, I almost always skip this step because I don’t plan ahead.
If you do decide to soak the cashews, drain them well before adding them to a high-speed blender. Then add the milk, melted coconut oil, maple syrup, cacao powder, vanilla extract, and salt.
Secure the lid and blend until the cashews are pulverized, about 60 seconds. Stop and scrape down the sides of the blender, as cocoa powder tends to stick there.
Step 2:
If your mixture looks too thick (especially if you skipped soaking the cashews) add a tablespoon or two of hot water, and blend again. This is also a great time to taste the mixture and adjust the flavoring. If you want a sweeter dessert, add one more tablespoon of maple syrup and blend again.
Once you’re happy with the flavor and texture, pour the mixture evenly into 4 small serving bowls. The serving isn’t huge, since this dessert is so rich. I’d say each portion is about 1/3 to 1/2 cup each.
Smooth the top, then transfer the bowls to the fridge to set for about 4 hours. (Or overnight.)
Step 3:
When you’re ready to serve, remove the chocolate pots from the fridge and top with whipped cream, chocolate shavings, and/or fresh berries. I think a tart berry, like raspberries, pairs perfectly with the rich chocolate flavor.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Keep them tightly covered, if possible, for the best flavor. (You can likely freeze these for up to 3 months, but we always eat them all before I can test that theory.)
- ½ cup unsalted cashews
- ½ cup milk of choice (warm, if possible)
- ¼ cup melted coconut oil
- ⅓ cup cacao powder
- ⅓ cup maple syrup (or more to taste)
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
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Optional Step: Cover the cashews with 3 inches of water and let them soak for 2 to 4 hours. This will help them soften, making blending easier. (That said, I usually skip this step because I don’t plan ahead.) Drain the soaked cashews before moving to the next step.
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In a high-speed blender, add the cashews, milk of choice, melted coconut oil, cacao powder, maple syrup, vanilla extract, and salt. Secure the lid and blend until the cashews are pulverized, about 60 seconds. Stop and scrape down the sides if needed to ensure everything is mixed evenly. Note: Using warm milk or water will help this blend easier. Adding cold milk to coconut oil will immediately thicken the mixture.
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Taste the mixture to make sure you’re happy with the flavor. Sometimes I add an extra tablespoon of maple syrup for more sweetness. If the mixture looks too thick (especially if you skipped soaking the cashews), add 2 tablespoons of warm water and blend again.
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Pour the mixture into 4 small dishes (each serving is roughly ½ cup), then place them in the fridge to chill until set, about 4 hours, or overnight.
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Serve chilled, with coconut whipped cream, fresh berries, and/or shaved chocolate on the top, if desired. You can make this dish up to 3 days in advance, but I recommend keeping the tops covered if you’re going to make them more than 24 hours in advance. (That way the tops won’t absorb any other flavors from your fridge.)
Milk Note: I used soy milk in the photos, but plain water will work, too! Use warm liquid when possible to make the blending process much easier. Coconut oil will thicken immediately when it comes into contact with cold liquid, which makes the mixture thick in the blender.
Coconut Oil Swap: If you’re allergic to coconut, butter would most likely work as a substitute for the coconut oil. (But the recipe would no longer be dairy-free or vegan.) As far as I know, no other liquid oil will yield the same results, but solid vegan butter substitutes should work.
Nut Substitutions: Other nuts *might* be able to replace cashews, but the result may not be as creamy. I used soaked hazelnuts in a different batch, and the result was much more fibrous than this creamy cashew version. (Do not recommend!) Be sure to soak harder nuts, like almonds, for at least 8 hours to make blending easier.
Blender Note: I used this Beast Blender (affiliate link) in the photos for this recipe. You can also use a Vitamix with a narrow base, like the 5200. I don’t recommend using a blender with a wide base, as you might need a larger quantity of ingredient to keep it moving. (You may need to double the recipe in that case.)
Calories: 306kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 93mg | Potassium: 318mg | Fiber: 3g | Sugar: 18g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
More Recipes to Try
If you try this Chocolate Pots de Crème recipe, please leave a comment and star rating below to let me know how you like it.
